Csíra

Csíra is the Hungarian term for a sprout, the edible germinated shoot of a seed. Sprouts are harvested when the young shoot has emerged and reached a short length, typically a few millimeters to a few centimeters. They come from various seeds such as alfalfa, mung bean, radish, broccoli, or sunflower, and are used worldwide in salads, sandwiches, and as garnishes for their crisp texture and fresh flavor.

Producing csíra involves soaking the seeds in water, draining, and placing them in a humid, ventilated environment to germinate. The temperature is usually kept around 18–22°C (65–72°F). Seeds are rinsed and drained regularly to prevent mold. Sprouting times vary by species, from several days for mung beans to about a week for alfalfa. After harvest, many people refrigerate csíra to slow further growth and preserve quality.

Nutritionally, sprouts can be a concentrated source of vitamins, minerals, and enzymes and may increase the bioavailability of some nutrients. However, they also pose a food-safety risk because they are produced in moist conditions that can encourage bacterial growth. Proper handling includes rinsing, avoiding cross-contamination, and cooking sprouts when serving to vulnerable groups (pregnant people, young children, older adults, and immunocompromised individuals).

Storage and shelf life are limited; csíra should be kept refrigerated and consumed within a few days of purchase or sprouting, typically 3–7 days depending on the species and storage conditions. When in doubt, discard any csíra that looks discolored, smells off, or shows signs of slime or mold.